These salty, crispy roasted Hasselback Potatoes are one of my favorite ways to prepare potatoes, especially when you get them good and salty with sea salt!
Preheat your oven to 450°F. Line a small baking sheet with foil.
Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.
Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt.
Bake the potatoes for 55 to 60 minutes or until the potatoes are tender and the skin is crispy.
Remove and place a pat of butter on top of each one, letting it melt and soak in. Sprinkle with parsley to serve!